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riffleriversteelheadslayer

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Posts posted by riffleriversteelheadslayer


  1. I got my set today great tying by all. For my book it s actually a size 8 wide gap. I use them a lot here on my home river for brown trout. The recipe for my fly goes as follows. Tail: golden pheasant crest Butt: blue dyed ostrich Body: silver tinsel flat Wing: mottled oak wild turkey wing Throat: scarlet hackle. The mottled oak turkey wing is kind of a rare find I get them from wild turkey I shoot and there is only like 2 or 3 per wing so to get a matched set is a bit of luck. As for working with it I love it marries nice and retains its shape very well.


  2. The hackle on my fly is grouse or as we call them here partridge. I hunt them every year and they come in a variety of colors from a really light grey that I get from the swamplands to a dark brown that I usually find in the deep hard wood forest. The feathers I chose for these flies came from near the neck on the breast side of the bird. These feathers tend to be the softest fibers on the bird giving them lots of motion in the micro-currents.


  3.  

    Sounds good I will have to try it. We usually cut it into steaks boil water with 3 potatoes in the water place a screen above pot lay fish skin side up steam for 10 minutes checking for flaking after 7 minutes serve with drawn lemon butter. Tastes just like lobster. Warning discard the potatoes do not eat. My buddy ate them once and after the first bite he excused himself from the table and spent the next half hour in the bathroom.We cannot keep wild steelhead in most rivers in the west. But once and a while I have kept a hatchery fish. Split in half, remove the bones, brush with soy sauce, lemon juice and melted butter, sprinkle with salt and pepper. Lay skin side down on a Weber charcoal grill over medium heat, add a handful of soaked alder chips and cover the grill and cook until meat flakes, check after about 10 minutes. Serve with fresh lemon wedges.

    Bob I tried this last night with a rainbow I caught fishing the ice ledges on the Rifle River. Delicious is all I can say I served it on a bed of wild rice and morel mushrooms.


  4. Sounds good I will have to try it. We usually cut it into steaks boil water with 3 potatoes in the water place a screen above pot lay fish skin side up steam for 10 minutes checking for flaking after 7 minutes serve with drawn lemon butter. Tastes just like lobster. Warning discard the potatoes do not eat. My buddy ate them once and after the first bite he excused himself from the table and spent the next half hour in the bathroom.


  5. These are ruffed grouse got a couple hunting this year so I skinned them out and borax them pinned them to a piece of cardboard for 2 weeks repeated then froze them these feathers off these birds are so full some of the best I have tied with in a long time. I know a lot of people tie soft hackles with sparse hackling but on this fly I tied it full last spring one of my friends that I tie for asked me to tie this fly full for him he compared it over the spring and summer to the exact fly same swing and everything just less hackle and said the full hackle worked better. So for this swap I tied them full. I have noticed on this fly with the full hackle if you are fishing in some moderate to fast moving water the hackle pulses and sometimes triggers a strike.


  6. Mine are done and going in the mail tomorrow I tied a pink peacock partridge we use them here as a Hendrickson imitation but I like it as a searching pattern for brook trout in my favorite little creeks. I tied this on a #12 but have caught brookies as small as 3 inches on that size something about the color pink just turns them on

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